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Grilled Burgers with Pepper and Onions
Brown Rice Pilaf
Menu Plan for the week of June 14, 2013: Day 4 Recipes
Grilled Burgers with Pepper and Onions
Brown Rice Pilaf
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Half of the Rice Pilaf will be used in a Salad for Day 5. Use the other half of the yellow pepper and the rest of either the red or green pepper for the Pilaf and the grilled peppers.
Grilled Burgers with Onions and Peppers Preparation and cooking time: 30 minutesA bit of finely chopped pepper and onion adds depth of flavor to these burgers. Serve them smothered with more peppers and onions and some sharp, pungent mustard... With or without a bun!
For Burgers:
12oz (360gr) ground beef
2 tsp paprika
1 tsp garlic powder
2 tsp olive oil
1/8 yellow bell pepper, about 1/4 cup
1/8 onion, about 1/4 cup
1 tsp Worcestershire sauce
2 tsp ketchup
Finely chop onion and pepper. Heat oil in a small skillet over medium heat. Add paprika and garlic powder and sauté 1 minute stirring constantly. Add pepper, onion and sauté until onion is transparent. Put peppers and onions in a large bowl. Add Worcestershire sauce, ketchup and beef to peppers/onions. Mix well and shape into 4 patties. Cook in an oiled grill basket or mat on the barbecue grill for 4 - 6 minutes per side, depending on how you like them done. OR sauté in skillet for the same amount of time, until done to your liking. Serve on buns if you like, we eat them without, with the Peppers and Onions.
Peppers and Onions:
1/2 red bell pepper
1/2 yellow bell pepper less the 1/4 cup for the burger
1 large or 2 small onions less the 1/4 cup for the burger
1 tbs oil
2 tsp Worcestershire sauce
1 tsp paprika
Slice peppers (cut in half from bottom toward stem, discard seed and core) into large slices - 1/2 inch wide (1.25cm). Slice onion into 1/2" (1.25 cm) thick slices. Put olive oil, paprika and Worcestershire in large bowl, add vegetables and toss well to coat. Put on a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) and cook on the barbecue grill. OR sauté in nonstick skillet until tender and starting to brown. Either way they will take 10 - 15 minutes.
Brown Rice Pilaf Preparation and cooking time: 30 minutesI use quick cooking brown rice. If you can't find it and don't want to wait for the traditional to cook in 40 minutes (or so) you can substitute white Basmati which also cooks in about 15 minutes. Look for the brown, though, better flavor and more nutrition. This recipe plans on making the Brown Rice Pilaf Salad with the leftover rice pilaf.
3/4 cup quick-cooking brown rice
1 1/2 cups (12oz, 360ml) cups chicken stock
1/3 cup onion, finely chopped about 1/2 onion
1/3 cup green bell pepper, finely chopped about 1/3 pepper
1/3 cup carrot, finely chopped about 1 medium
1 tbs fresh snipped chives substitute 1 tbs dried
1 tbs fresh snipped oregano substitute 1 tsp dried
1 1/2 tsp soy sauce
Put all ingredients, except fresh herbs, into a saucepan and cook - according to package directions for rice. When done, fluff with a fork, add fresh herbs and serve.
Note: There should be about half leftover for Rice Pilaf Salad. If you don't want the leftovers, reduce:
rice to 1/2 cup
chicken stock to 1 cup
all vegetables to scant 1/4 cup
soy sauce to 1 tsp
Cooking schedule: 30 minutes |
Add sliced onion, peppers, toss to coat |
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